Servings 24 tots
Ingredients
- 2 medium zucchini
- 1/3 cup small diced onion
- 1/4 cup finely ground breadcrumbs
- 2 large eggs
- 1/3 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F and grease a mini muffin pan with cooking spray.
- Shred the zucchini using the large hole on the side of a box grater then transfer it to a kitchen towel or strainer and squeeze out as much liquid as possible.
- Transfer the strained zucchini to a medium bowl then add the diced onion, breadcrumbs, egg, cheddar cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper and mix until combined.
- Divide the mixture evenly into the 24 muffin pan cups.
- Bake the tots for 15 to 18 minutes or until golden brown. Remove them from the oven and allow them to cool for 10 minutes in the pan before removing and serving with ketchup or Ranch for dipping.
Notes
- After grating the zucchini, make sure to squeeze out as much moisture as possible using a clean kitchen towel or paper towel. Excess moisture can make the tots too wet and affect their texture during baking.
- Aim for a slightly sticky but cohesive mixture when combining the ingredients. If the mixture is too dry, the tots may not hold together well; if it's too wet, they may become mushy.
- Rather than shape the tots by hand (and add unnecessary prep time to the equation), use a mini ice cream scoop to portion the mixture into a greased mini muffin pan.
- If you don't have a mini muffin pan, shape the tots by hand and place them on a greased baking sheet.
- These tots freeze well. Once they've cooled completely, package them in plastic wrap and seal them in a plastic bag or airtight container and freeze for up to 2-3 months. To reheat, microwave each for 30-60 seconds or until thawed and warm. Alternatively, you can reheat the tots in the oven or toaster oven to regain their crispiness.
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